Sour Cream And Blueberry Cheesecake Bars - cooking recipe

Ingredients

25 None squares graham crackers, coarsely crushed
4 tbsp (1/2 stick) unsalted butter, melted
2 pkg (8 oz each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tsp grated lemon peel
3 None eggs, at room temperature
1 1/4 cups sour cream, at room temperature
1/4 cup lemon juice
1 cup blueberries
2 tsp powdered sugar, for dusting

Preparation

Preheat the oven to 300\u00b0F. Grease a foil-lined 11 x 8 inch baking pan, with foil extending at long sides for handles.
Process graham crackers in a food processor until crushed. Add butter and pulse until combined. Press into bottom of prepared pan. Refrigerate while preparing filling.
Beat cream cheese, sugar and lemon peel in a large bowl with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Beat in sour cream and lemon juice until just combined. Pour over crust. Sprinkle with blueberries.
Bake for 25-30 mins, or until almost set in the center. Cool in oven with the door ajar. Refrigerate for 6-8 hours or overnight. Dust with powdered sugar.